1. preparation of liqueur: first, add a small amount of warm water to the bowl to disperse the liqueur, so that it is not easy to agglomerate when cooking;

2. Stir the eggs evenly for later use;

3. After the water is boiled, add the prepared sweet wine and a small amount of water starch, sugar and osmanthus. (Adding a small amount of water starch can make the egg flower very beautiful)

4. Slowly pour in the eggs and gently push them with a spoon or spatula.

The soup will be fine when it boils again. Turn off the fire.

It doesn't matter whether the egg is broken or whole, according to your own preferences.